Consumer Acceptance
Designing Fermented Foods that People Want to Eat
The success of sustainable food innovations ultimately depends on consumer acceptance. HealthFerm investigated how sensory quality, ingredient choice and product information influence consumers' willingness to adopt novel fermented plant-based foods. By combining sensory science with consumer research, the project generated practical insights that help translate scientific innovation into products that meet consumer expectations.
One important case study explored consumer acceptance of tofu-like products produced from locally grown European legumes, including faba bean, yellow pea and grey pea, as sustainable alternatives to imported soy. In a consumer study conducted in Sweden, participants evaluated the products for their sensory characteristics, overall liking and willingness to use them. The findings demonstrate that locally sourced legumes have strong potential for developing attractive plant-based protein products, particularly when their sensory properties are carefully optimised.
The research identified the sensory attributes that matter most to consumers. Products with a firm texture and mild, neutral or slightly nutty flavour received the highest acceptance, while earthy, bitter or musty notes reduced liking. Among the locally produced alternatives, faba bean-based tofu achieved the second-highest consumer acceptance after conventional soybean tofu, highlighting its promise as a sustainable European ingredient.
HealthFerm also demonstrated that transparent communication can significantly influence purchasing decisions. When consumers were informed that tofu-like products were made from locally grown legumes, their willingness to pay increased, illustrating the value consumers place on regional sourcing and sustainable production. These findings show that consumer acceptance depends not only on product quality but also on trust, provenance and effective communication.
Together, these studies provide valuable guidance for developing the next generation of fermented plant-based foods. By understanding how sensory quality, local ingredients and product information shape consumer choices, HealthFerm helps the food industry create products that are not only healthier and more sustainable, but also attractive to consumers and commercially viable.